Patio Daddio BBQ - Musings of barbecue, cooking, and life -- served hot, fresh and saucy

As I mentioned last month Chris Lilly shared his great Loaf Pan Chicken recipe with us at Kingsford University. This is my Mediterranean take on that recipe. The technique is quick and easy, and the results are truly spectacular.

If you've struggled with dry chicken from the grill, this process will remedy that. The pan traps all of what would otherwise be drippings and helps to keep the bird very moist. I add the extra step of turing the chickens breast-side-down toward the end of the cook. This literally submerges the breast in the accumulated flavorful liquid, which bastes it and makes it even more moist.

Note: I cooked two chickens, so I used a 9" x 13" pan. You can use a standard loaf pan for one chicken. I recommend disposable aluminum pans because they require zero clean-up, but it really depends on the size of the chicken.